Italian Mushroom And Eggplant Sauce Recipe

Name: Italian Mushroom And Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut in half lengthwise sprinkled with salt, drained on paper towels 30 minutes, and rinsed; 3 garlic cloves; 1/4 cup olive oil; 1 medium yellow onion, finely chopped; 1 (28 ounce) can whole tomatoes, with their juice, crushed (or same size can of crushed tomatoes); 1 (6 ounce) can tomato paste; 12 ounces fresh mushrooms, sliced; 3 tablespoons dry red wine; 1 1/2 teaspoons dried oregano (or marjoram); 3 tablespoons minced fresh flat-leaf parsley; salt; pepper

Servings: persons

1 medium eggplant, cut in half lengthwise sprinkled with salt, drained on paper towels 30 minutes, and rinsed
3 garlic cloves
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 (28 ounce) can whole tomatoes, with their juice, crushed (or same size can of crushed tomatoes)
1 (6 ounce) can tomato paste
12 ounces fresh mushrooms, sliced
3 tablespoons dry red wine
1 1/2 teaspoons dried oregano (or marjoram)
3 tablespoons minced fresh flat-leaf parsley
salt
pepper

1
Preheat oven to 400u00b0.
2
Place eggplant and garlic cloves on an oiled baking sheet.
3
Brush with olive oil and bake about 20 minutes or until tender.
4
Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
5
Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
6
Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
7
Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
8
Cover and cook on LOW for 7-8 hours.
9
Add in parsley and season to taste with salt and pepper during the last hour.
10
The sauce will hold on LOW for a few hours.
11
It will keep, refrigerated, for 3-5 days.
12
Serve over hot cooked ziti.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, cut in half lengthwise sprinkled with salt, drained on paper towels 30 minutes, and rinsed, 3 garlic cloves, 1/4 cup olive oil, 1 medium yellow onion, finely chopped, and more.

Yes, Italian Mushroom And Eggplant Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Mushroom And Eggplant Sauce

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